1 eggplant, sliced ½ inch thick
Kosher salt and fresh ground pepper
½ lb. baby carrots
½ lb. bell peppers, quartered
2 fennel bulbs, sliced ½ inch thick
2 medium red onions, sliced ¼ inch thick
½ lb. plum tomatoes, stemmed and seeded (I actually forgot to include these!)
2 T. red wine vinegar
1/3 c. fresh chopped basil
1 T. minced garlic
Preheat the oven to 375 degrees. Lightly brush eggplant with olive oil and season with salt and pepper. Arrange in a single layer on a baking sheet. Toss remaining vegetables with olive oil, salt and pepper and spread on another baking sheet. Roast all for 20-30 minutes or until browned. Set aside. (Or can be grilled.)
Roughly chop all of the vegetables. In a large bowl combine the vinegar, basil and garlic. Add the vegetables, toss, then add enough olive oil just to coat. Serve with Goat Cheese Sauce.
Any combination of vegetables can be used.
Goat Cheese Sauce:
2/3 c. fresh soft goat cheese
½ c. vegetable broth
1 T. minced fresh chives
1 T. minced fresh basil
2 t. fresh lemon juice
1 t. minced garlic
Kosher salt and freshly ground white pepper
In a medium bowl, mix together all ingredients except broth and salt and pepper. The sauce should be creamy and pourable. Add broth as needed and season with salt and pepper. Warm slightly before serving.
Source: Adapted from John Ash’s “From the Earth to the Table”, Wine Country Cuisine.
Prepared by: Margo for the October 2008 meeting.